These flourless low-carb brownies are fudgy, super easy to make, and literally, melt in your mouth. With simple ingredients, these keto brownies are better than any boxed mix out there. They’re so decadent and so divine!!
Get ready to impress your friends and family with these Gluten-Free Brownies! They are super decadent and I promise they won’t even know they are gluten-free! It will be your healthy dessert game changer!
This gluten-free sugar-free flourless chocolate cake recipe needs just FIVE INGREDIENTS! Made with sugar-free chocolate and your sweetener of choice, this is the best flourless chocolate cake recipe ever! Naturally keto and low carb. Omitting flour completely in these dense, rich low-carb cake recipes eliminates gluten and cut carbs drastically!
These healthy flourless fudge brownies are also naturally gluten-free, paleo, refined sugar free, for optimum taste and texture, it’s best to allow them to cool completely and refrigerate them.
The key to making these brownies come together is the process in which you prepare the ingredients. Beating the eggs until they turn pale and begin to thicken is important because it incorporates air and begins to form an intricate structure between the egg and granulated sweetener that will give you a better crumb, while the butter and chocolate mixture which is added later amps up the fudgy texture.
They’re super fudgy in the middle with the most perfect crackly crust on top. Seriously, if you follow the instructions, they turn out perfect every single time.
That’s what I love about simple recipes. They’re actually hard to screw up.
Ingredients to make Keto Flourless Brownie
6 tbsp Unsalted butter
7 oz 85% dark chocolate chopped
⅔ cup Low carb Sweetener
1 tsp Vanilla extract
3 tbsp Cocoa powder
2 tbsp Xanthan gum
Pinch of salt
½ cup Sugar-free chocolate chips
How to make Keto Flourless Brownie
Preheat oven to 350. Line an 8 x 8 baking dish with parchment papel.
In a microwavable bowl combine the unsalted butter and chocolate chips. Microwave in 30 seconds intervals, stirring after each until it is completely melted.
Whisk in the gentle sweet. Add the egg, vanilla, cocoa powder, xanthan gum, and salt. Stir until smooth. Fold in the chocolate chips. Pour into the prepared baking dish.
Bake at 350 for 25-30 minutes. The top should not jiggle. Do not overbake or they get crumbly.
Cool for an hour. (I know it’s hard to wait but they really need time to cool and set). Lift out the foil and put the foil layer and brownies on a cutting board. Cut into 16 pieces.
Cooling of flourless brownies will help them stay together for that brownie-like texture. It will be hard to resist the urge to slice into them warm, but trust me, they are worth the weight.
These flourless brownies last al least three or four days or you also can freeze them in an airtight container or freezer bag.